These coconut-scented cookies are both crispy and chewy, with a texture that falls between a gingersnap and a macaroon. The best thing about old-fashioned icebox cookies is that the dough is made in advance, so it’s ready to bake whenever you need a cookie fix.
Special Diets:
Ingredients
Method
Whisk together flour, baking soda and salt in a medium bowl.
Combine coconut oil, shortening and both sugars in the bowl of an electric mixer fitted with the paddle attachment and beat until light and fluffy, about 4 minutes.
Add eggs one at a time, and beat until they are completely incorporated.
Blend in flour mixture, and then stir in oats, coconut and nuts until just combined.
Shape the dough into 3 rolls, each about 2 inches in diameter.
Wrap each roll in parchment paper and then refrigerate for at least 8 hours (or up to 2 days).
When you're ready to bake, preheat the oven to 375°F and line 2 baking sheets with parchment paper.
Slice the dough into 1/8- to 1/4-inch-thick rounds and place on the baking sheets.
Top each round with a sprinkling of turbinado sugar.
Bake until lightly golden, about 10 minutes.
Cool cookies briefly on the baking sheet, then transfer to a wire baking rack to cool completely. Stored in an airtight container, these cookies will keep for a week.
Nutritional Info
Serving Size
1 cookie
Calories
110
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.